• 27


Tasting Table National: Fighting Irish Punch

To learn more about this recipe, see our related story, Irish (Whisk)Eyes Are Smiling, in our National edition. 

Fighting Irish Punch

Recipe adapted from Scott Baird, Bon Vivants, San Francisco

Yield: Serves 10

Cook Time: 10 minutes


26 ounces (1 750ml bottle) Concannon Irish Whiskey

8½ ounces (250 ml) Bénédictine

17 ounces (500 ml) unfiltered organic apple juice

8½ ounces (250 ml) chamomile tea, brewed at double the recommended strength

8½ ounces (250 ml) fresh lemon juice

8½ ounces (250 ml) honey syrup (4:1 honey to hot water)

Scant 1¾ ounces (50 ml) Angostura bitters




In a punch bowl, combine the whiskey, Bénédictine, apple juice, tea, lemon juice, honey syrup and bitters. Thirty minutes before serving, add a large, solid block of ice (this can be prepared by filling a medium-size metal mixing bowl with water and freezing overnight). Stir thoroughly to mix. To garnish, take a small apple and cut into thin wheels; scatter the slices over the punch.

Test Kitchen Approved

We collaborate with a lot of talented chefs and tinker with everything in our test kitchen. Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, cook with confidence.


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere